These hot cross buns that start from a sweet dough are soft and flavorful. They are baked until golden and then topped with deliciously sweet icing, making it an extra special Easter treat for anyone with a sweet tooth.
1 can (12-oz) evaporated milk
1/2 c. butter (melted)
1/2 c. sugar
1/2 tsp. salt
1 1/2 tbsp. yeast
1 egg (beaten)
1 tsp. cinnamon
1 tsp. nutmeg
5 c. all-purpose flour
3/4 c. confectioners sugar
1 tbsp. milk
1 tbsp. butter (melted)
1/3 tsp. almond extract
- Place the evaporated milk and melted butter in a large bowl and then add the sugar, yeast, and salt. Stir until the sugar is fully dissolved.
- Add the beaten egg, cinnamon, and nutmeg, and then slowly mix in flour, one cup at a time, until a soft dough is formed.
- Knead the dough for about 5 minutes and then put it in a greased bowl. Turn the dough over so that the top is greased. Cover and put it in a warm place and let it rise, about 1 hour.
- Turn out dough and knead air bubbles.
- Divide dough and shape into 12 small rolls. Place on a greased baking sheet.
- Cover and let rise until double in size, about 30 to 45 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Slash a cross on each bun top.
- Bake the buns for about 45 minutes and then remove from the oven. Let cool.
- Place all icing ingredients in a small bowl and mix well.
- Create a cross on top of each bun using the icing.
- If you want bigger buns, you can make 9 buns out of the dough instead of 12.
- The egg in this recipe can be omitted. You can replace it with 1/4 cup of water.
- The evaporated milk can also be replaced with water and nonfat dry milk.